Winter Citrus Salad with Avocado

There's something about January that makes me crave brightness on the plate. I was standing at the farmers market on a grey afternoon, drawn to a pyramid of blood oranges that looked almost luminous, when I realized I hadn't made a proper salad in weeks. That night, I layered those citrus fruits with creamy avocado and sliced fennel so thin it was almost translucent, and suddenly the kitchen smelled like winter reimagined—crisp and alive and hopeful.

I served this to friends who arrived on a cold evening, and watching them lean over their bowls, pausing between bites to comment on the fennel, reminded me why simple food often matters most. Someone asked for the recipe before they even finished eating—that moment of a dish connecting people never gets old.

Ingredients

• Large oranges (navel or blood): Two of them, peeled and sliced—blood oranges if you can find them, because their deep ruby color makes the whole salad look like something from a magazine, plus they have a subtle earthiness that plays beautifully with avocado.
• Large grapefruit: One, peeled and segmented carefully so you keep the juice; the bitterness and tartness are what make this salad interesting instead of just sweet.
• Ripe avocado: Choose one that yields to gentle pressure, and slice it just before assembly so it doesn't turn brown and sad.
• Medium fennel bulb: Slice it paper-thin on a mandoline if you have one (watch your fingers), because thick fennel tastes aggressively anise-y, but thin fennel becomes delicate and almost sweet.
• Fresh mint leaves: A quarter cup, torn by hand rather than chopped, because the oils release differently and the leaves stay prettier.
• Extra virgin olive oil: Two tablespoons of something you actually like eating by itself, because it's the base of everything here.
• Fresh lemon juice: One tablespoon, squeezed fresh; bottled changes the flavor entirely.
• Honey or maple syrup: Optional, just a teaspoon if the citrus feels too sharp—sometimes it doesn't need it.
• Sea salt and black pepper: Season to taste, but remember that citrus is already acidic, so salt matters more than usual.
• Fennel fronds and toasted nuts: Reserved fennel fronds look like delicate garnish, and pistachios or almonds add a moment of crunch and richness that changes everything.

Instructions

Make the dressing first:

Whisk olive oil, lemon juice, honey if using, salt, and a few cracks of pepper in a small bowl until it emulsifies slightly. Taste it—it should make your mouth water a little, not pucker with sourness.

Arrange the fruits and vegetables:

On a large platter or shallow bowl, lay out orange slices, grapefruit segments, avocado slices, and fennel in a casual, overlapping pattern that looks intentional but not fussy. You're building something that invites people to dig in, not a competition entry.

Dress and garnish:

Drizzle the dressing across everything, letting some pool in the corners. Scatter torn mint leaves and reserved fennel fronds over the top, then finish with toasted pistachios or almonds if you have them.

Serve right away:

Don't let this sit around—the avocado holds up okay, but the fennel can start to soften and the whole thing loses its sparkle after sitting for more than a few minutes.

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This salad became my go-to when I needed to bring something to a potluck but didn't want to spend hours cooking. It's the kind of dish that makes you look thoughtful without requiring any actual technique, which is its own kind of magic in the kitchen.

Why This Works in Winter

Winter citrus is sweeter and less acidic than summer varieties, and the natural tartness of grapefruit balances that richness. The crisp, anise-forward fennel tastes brighter alongside citrus than it would in a green salad. Avocado feels indulgent without being heavy, which matters when you're eating at 6pm in January and the sun has already set.

Variations That Actually Work

I've tried blood orange instead of navel—it's more dramatic and slightly more tart, which I prefer. Pomelo works if you can find it, and so does tangelo. Pomegranate seeds scattered on top add tartness and crunch in a completely different way. For herbs, basil can work if you use young, tender leaves, though it changes the character entirely—dill is lighter and more subtle than mint, almost whisper-like alongside the citrus.

Serving This Salad

On its own, this is a lovely lunch or light dinner, especially if you're not starving. But it also sits perfectly beside grilled fish or roasted chicken, and I've even served it as a palate cleanser between courses at a dinner party. The brightness cuts through richness in a way that makes people lean back and feel satisfied rather than stuffed. If you want more substance, scatter some crumbled goat cheese or feta over the top, though that changes the vegan certification.

• Make sure your knife is sharp before slicing fennel—a dull blade will crush it instead of slicing it clean.
• If the salad sits for more than a few minutes and starts to look tired, a squeeze of fresh lemon juice wakes everything up again.
• Serve on a platter rather than individual plates if you want people to feel like they can pick and choose; there's something generous about that.

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This salad reminds me that sometimes the best meals are the ones that take almost no time at all. There's a freedom in that.

Recipes Q&A

→ Can I make this ahead of time?

It is best served immediately to maintain the crisp texture of the fennel and freshness of the avocado, though the dressing can be whisked together hours in advance.

→ What types of citrus work best?

Navel and blood oranges provide beautiful color and sweetness, while ruby red grapefruit adds a lovely tart balance to the creamy avocado.

→ How do I cut the fennel?

Trim the fronds and stalks, then slice the bulb in half. Remove the hard core at the base and use a sharp knife or mandoline to slice it thinly.

→ Is there a substitute for mint?

Fresh basil or dill works wonderfully as a substitute if you prefer a different herbal flavor profile to complement the citrus.

→ What protein pairs well with this?

Grilled fish like sea bass or chicken pairs perfectly, adding protein without overpowering the light and refreshing flavors of the citrus.